Tuscan Chicken Soup Recipe

Indulge in the comforting embrace of Tuscan Chicken Soup, where creamy broth, tender chicken, and pasta shells come together under a Tuscan-inspired theme.

This soup brings the warmth of sweater weather to your table, enriched with the vibrant additions of spinach and sun-dried tomatoes, serving as a delightful alternative to croutons.

Whether you’re longing for a taste of Italy or seeking a nourishing meal to warm up your days, this soup stands out as a current favorite, promising a culinary journey to the heart of Tuscany with every spoonful.

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How to Prepare Tuscan Chicken Soup

1. Chicken Prep: Season 500g of chicken thighs with salt and pepper. In a large pot, melt 2 tablespoons of unsalted butter over medium-high heat, and brown the chicken for 3 minutes on one side until golden, then 2 minutes on the other. The chicken doesn’t need to be fully cooked at this stage. Remove and set aside.
2. Building the Flavor Base: Reduce heat to medium-low. To the same pot, add minced garlic, finely chopped onion, and sliced celery, cooking until the onion softens, about 3 minutes.
3. Deglazing: Increase the heat to high, pour in 1/2 cup of Chardonnay, stirring well. Allow the wine to simmer and reduce by half.
4. Broth and Pasta: Add 4 cups of low sodium chicken stock and 3 cups of water to the pot, seasoning with 1 tsp of kosher salt and 1/2 tsp of black pepper. Bring to a boil before adding 250g of small pasta shells. Cook according to the package instructions, ensuring the pasta doesn’t stick to the pot.
5. Adding Chicken: While the pasta cooks, chop the chicken into 1.5cm pieces. Add these back into the pot to finish cooking.
6. Finishing Touches: Once the pasta is cooked, reduce the heat to low. Stir in 1 cup of finely grated parmesan until melted. Mix in a cornflour slurry (2 tsp cornflour mixed with 2 tsp water), 1 cup of heavy cream, and 2 packed cups of baby spinach. Stir until the spinach wilts and the soup thickens slightly.
7. Serve: Ladle the soup into bowls, garnishing with chopped sun-dried tomato strips and a drizzle of their oil for an aesthetically pleasing finish.

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Tuscan Chicken Soup

Experience the flavors of Italy with Tuscan Chicken Soup, a delectable blend of creamy broth, juicy chicken, and pasta, all enhanced with the wholesome goodness of spinach and the tangy zest of sun-dried tomatoes. This soup is not just a meal but a comforting embrace, perfect for chilly days or whenever you crave a touch of Tuscan sunshine in your bowl.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings 5

Ingredients

  

• 500 g chicken thighs
• 1/2 tsp each salt and pepper

SOUP

• 30 g / 2 tbsp unsalted butter
• 1 onion
• 2 garlic cloves
• 2 large celery stems
• 1/2 cup chardonnay or other dry white wine
• 4 cups chicken stock/broth
• 3 cups water
• 1 tsp cooking/kosher salt
• 1/2 tsp black pepper
• 250 g/8 oz small pasta shells
• 1 cup parmesan
• 1 cup thickened/heavy cream
• 2 packed cups baby spinach
• 1/2 cup sun dried tomato strips

SOUP THICKENER

• 2 tsp cornflour/cornstarch mixed with 2 tsp water

Instructions

 

• Season and Sear Chicken: Begin by seasoning 500g of skinless, boneless chicken thighs with 1/2 tsp each of salt and pepper. Heat 2 tbsp of unsalted butter in a large pot over medium-high heat until foamy. Add the chicken to the pot, browning for 3 minutes on one side until lightly golden, then flip and cook for another 2 minutes. It's okay if the chicken isn't cooked through; it will continue cooking later. Remove the chicken and set it aside on a plate.
• Sauté Vegetables for Flavor Base: Lower the heat to medium-low. Add finely chopped onion and sliced celery (or carrots if substituting) to the same pot, cooking for about 3 minutes until the onion softens.
• Deglazing with Wine: Increase the heat to high and add 1/2 cup of dry white wine to the pot, scraping up any bits stuck to the bottom with a spatula. Allow the wine to simmer and reduce by half. If opting out of wine, you can substitute with additional chicken stock.
• Broth and Pasta Addition: Pour in 4 cups of low sodium chicken stock and 3 cups of water. Season with 1 tsp cooking salt and 1/2 tsp black pepper, then bring to a boil. Add 250g of small pasta shells, cooking according to the packet's instructions, stirring occasionally to prevent sticking.
• Return Chicken to Pot: While the pasta is cooking, chop the chicken into 1.5cm pieces and add it back into the pot to finish cooking through.
• Completing the Soup: Once the pasta is tender, reduce the heat to low. Stir in 1 cup of finely grated parmesan cheese until melted. Incorporate a cornflour slurry (2 tsp cornflour mixed with 2 tsp water), followed by 1 cup of heavy cream and 2 cups of packed baby spinach. Continue stirring for about a minute until the spinach wilts and the soup thickens slightly.
• Serving: Dish the soup into bowls and garnish with 1/2 cup of chopped sun-dried tomatoes and a drizzle of their oil. Serve hot, with extra lime wedges on the side for an added tang if desired.

How to Store Tuscan Chicken Soup

For best results, store the pasta separately from the soup to prevent it from becoming overly soft and bloated. Refrigerate both components in airtight containers. To serve again, simply reheat the soup and pasta separately, combining them when ready to eat. This method ensures the pasta maintains its texture and the soup its rich flavor.